Pan-fried chicken steak
Overview
The chicken legs are coated in low-gluten flour and fried until they are crispy on the outside and tender and juicy on the inside. One chicken drumstick is simply not enough.
Tags
Ingredients
Steps
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Separate the bones from the whole chicken leg.
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Soak it in clean water for 15 minutes to soak out all the blood inside.
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Poke the fascia on the reverse side to better absorb the flavor, and poke a few slits on the front skin to prevent the chicken skin from shrinking and rolling up when frying.
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Drain the soaked chicken thighs with kitchen paper.
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Sprinkle a little salt on both sides to enhance the flavor.
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Coat both sides with cake flour, making sure every part is covered and shake off excess cake flour.
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Pour a little cooking oil into the pan, add the chicken legs and fry until cooked. Fry the chicken skin first.
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Fry until the surface is golden brown, turn over and fry on the other side.
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Take out the chicken legs, cut into three large pieces, and fry the sides until golden brown.
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After frying, switch to the other side and make sure all sides are cooked to perfection.
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After frying, add a spoonful of light soy sauce to taste.
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Take out the chicken legs and cut into small pieces.
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Finally grind some black pepper and sprinkle on it.
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Sprinkle with chopped green onions and serve.
